Quinoa Gluten-free Whole Pie • Savoury Whole Grain GF Pie

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I loved this recipe and it certainly can serve as a basis for several different fillings. I made a grated zucchini filling, mushrooms and goat cheese, but you can do it as you want, changing just a few ingredients! For the base of the dough, there were only 4 ingredients, super simple and affordable: quinoa, brown rice flour, ghee butter or coconut oil and sea salt. The quinoa You use it already cooked and the brown rice flour has the function of giving the alloy.

My last few weeks have been very busy and I barely had time to spend my recipes here, which for me is like an obligation to myself. A good obligation, because there is no one charging me no, just me! I always tell my patients that no matter how busy your routine is, we have to give priority to what is good for us, even if it is a \”mini invested\” in that project or hobby that makes you feel good.

I have 80% of my female patients, so I always have to talk about women. There are many men who like to cook and take over the reins of the kitchen too, which I think is the best! But, I believe that we still have more women assuming the function of taking care of the food of the house, for sure. Regardless of who is the main contributor in the kitchen, convenient and nutritious recipes are always welcome!

I know how exhausting it can be to have to work outside the home and still go to the supermarket, cook, plan, vary, make the people happy at home, etc. But, Simple is always welcome and it’s always good to keep that positive perspective thinking about the power we have, bringing all that health and pleasure to our home! This is often underestimated by many, but in fact it should be more than valued.

This pie is simple to make, but I recommend making that day of the week that you prepare those base foods for the whole week. If you don’t have this habit of preparing some of your food for the week at once, maybe this guide that I did help you. I think it’s valid to organize the week and reduce stress if you’re looking to eat more at home to improve your health.

So, imagining that the pie is ready in the fridge, just get home, heat the pie, salad to accompany and that’s it! I put some tips on how to make other fillings after the recitation!

Recipe

pasta ingredients:

• 1 1/2 cup. of cooked quinoa.
• 3/4 cup. of brown rice flour
• 1 teaspoon of sea salt
• 2 tbsp coconut oil or ghee butter

Filling Ingredients:

• 1 tin or 200ml coconut milk
• 4 egg whites
• 1 yolk
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1/2  xic of chopped parsley
• 1 cup of chopped and washed mushrooms
• 1 cup grated zucchini or cubed
• 1/2 cup grated goat cheese (or any one of your choice)
• 2 tablespoons of olive oil

Instructions:

1. In a large bowl, mix quinoa and rice flour with your hands. Add the oil and mix well again. Gradually go including water until you create that homogeneous mass (I used less than 1/4 of a xīcara, but it varies).
2. In a round shape with a removable bottom, place the dough and press it with your hands until it covers the whole shape and has the highest sides (see the photo below).
3. Bake in a preheated oven at 180 C or 350F and bake for 15 minutes.
4. Meanwhile, in a pan, place the oil, onion and garlic.  When the onion is more sautéed, it can include the mushroom and the zucchini.
5. Add the parsley, black pepper and sea salt. Mix well.
6. In a bowl, mix the egg whites, the yolk and the coconut cream. Then include this cream in the pan with the other ingredients and mix for another 5 minutes. Try it to see if you need any more seasoning!
7. Spread the filling through the dough that was pre-roasted, put the cheese on top and bake for 20 to 30 minutes.

extras

Other fillings? You can replace the 2 cups with mushrooms and zucchini with 2 cups cooked, shredded and seasoned chicken or 2 cans of tuna in water (without water, of course).

accompaniments  Because this pie already comes with carbohydrates, proteins and fats, the ideal is to accompany it with something more neutral, such as salad or vegetables. I don’t think anything matches more than a green salad! Just yesterday I made this pie with a salad of greens, celery, carrots, avocados and asparagus. For the salad dressing I mixed olive oil, balsamic vinegar, blueberry jam and lemon! To give a protein support, when I went to re-heat in the oven, I broke an egg on top of the pie of the pie and it cooked in 10 minutes.

whole grain gluten free pot pie

reciprocate

Crust Ingredients:

• 1 1/2 cup cooked quinoa
• 3/4 Cup Brown Rice Flour
• 1 TSP. sea salt tea
• 2 TBSP. Coconut Oil or Ghee Butter

Filling Ingredients:

• 1 cup or 200 ml of coconut milk
• 4 Egg Whites (Wipped Egg Whites)
• 1 egg yolk
• 2 TBSP. chopped garlic
• ½ cup chopped onion
• ½ cup chopped parsley
• 1 cup washed mushrooms
• 1 Cup Grated Zucchini
• ½ cup goat cheese (or any of your choice)
• 2 TBSP. olive oil

instructions:

1. In a large bowl, mix with your hands the cooked quinoa and rice flour. add the oil and mix it well again. Gradually include water to create homogeneous Dough (I used less than 1/4 cup), but vary.
2. In a round form with removeable bottom, put the daughter and with your hands press the daughter until it covers the enter shape (See the following picture).
3. Preheat Oven to 180 C or 350 F and bake the crust for 15 minutes max.
4. meanwhile, in a saucepan, place the oil, onion, and garlic. When the Onion Turns Brown, You Can Add Mushrooms, Zucchini, Parsley, Black Pepper, and Sea Salt. Mix It Well.
5. In A Different Bowl, combine the Coconut Milk, Whipped Egg Whites, and the Yolk. Mix it well then combine with the rest of the filling.
6. pour the filing into the pre-baked crust and add the goat cheese on top.
7. Bake it for 20 to 30 minutes.

extras

other fillings? You can replace the 2 cups of mushrooms and zucchini for 2 cups of cooked organic chicken, shredded and seasoned or 2 tuna cans in water.